Wednesday, August 27, 2008

Again.... muffins & mini butter cake



I'm back to baking the 'same old stuff' - muffins and butter cake. The only difference is the little frosting that i did on both the muffins and mini butter cake to freshen up the look, and baking the butter cake in muffin cups. I suppose these changes qualify this post to be put up as i don't wish to appear repeating my post. But of course, with my limited baking experiences and skills, doing things different can be quite a challenging feat.



For these last couple of months, ever since i started this blog, i seem to be addicted to - either baking or blogging, or possibly both activities! Other than honing my baking skills, i'm brushing up my english and some story-telling ability at the same time...kekeke! To fast-forward another 10, 20 years, if i'm still posting on this blog, i will be able to publish a Biography, if not, at least this is still some-kind of MY 'valuable' legacy.

Back to baking, this batch of 'goodies' were done over the weekend, where T's company had the 7th month prayers and mini buffet. Another opportunity for me to satisfy my baking craving..... The muffin is using this recipe, and mini mixed citrus butter cake this.



The chocolate muffins were frosted with more chocolate ganache, and whipped cream which was some left-over that i kept in the freezer. There is no need to thaw, and it was almost ready to use right out of the freezer. The mini mixed citrus butter cake was frosted with Taste Goblet's miracle cream cheese frosting.



Double Chocolate Chips Muffins

Ingredients/ Method:

150g plain flour
30g cocoa powder
1.5tsp baking powder
3/4tsp baking soda
75g sugar
1.5 eggs
90g olive oil
135g milk
1/2 cup chocolate chips

1. Mix the dry ingredients in a mixing bow, and set aside.
2. Add egg, oil and milk into the bowl, mix till just combine. Add chocolate chips.
3. Spoon into muffin cups 2/3 full and bake in preheated 170 deg C for 20 mins or till skewer comes out clean.
4. Remove from oven and leave to cool.


Miracle Cream Cheese Frosting

Ingredients/ Method:

1/2 cup cream cheese, softened
1/4 cup butter, softened
1/2tsp vanilla extract
1/2 cup mascarpone
1 cup icing sugar, sifted

1. Cream butter and cream cheese until smooth.
2. Add vanilla and cream.
3. Add in mascarpone cheese straight from the fridge and beat gently until thick, about 10-15 sec.
4. Gradually stir in the icing sugar and beat on low speed to combine for about 30 sec. (Do not overbeat.)
5. Frost immediately or store in fridge.

I love the muffins and cakes with the frosting; like all men and women, it's the clothes that maketh them; or they maketh the clothes?!

2 comments:

Anty said...

Did you use powder milk? Because in your ingredients it says in grams.

quizzine said...

hi anty,
I used fresh milk and weigh them on the scale. I do occasionally use milk powder mix with water when i run out of fresh milk in the fridge. Happy trying;-)